Slow-Cooker Lasagna

 


Ingredients

  • 1
    pound bulk Italian sausage
  • 1
    medium onion, chopped (1/2 cup)
  • 3
    cans (15 ounces each) Italian-style tomato sauce
  • 2
    teaspoons dried basil leaves
  • 1/2
    teaspoon salt
  • 2
    cups shredded mozzarella cheese (8 ounces)
  • 1
    container (15 ounces) part-skim ricotta cheese
  • 1
    cup grated Parmesan cheese
  • 15
    uncooked lasagna noodles

  • Steps

1 Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

    2 Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

      3 Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

        4 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

        5 Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

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